Deliciously creamy keto Philly cheesesteak casserole is packed with flavor and the perfect family weeknight meal. Easy to meal prep beforehand and throw in the oven, this low carb beef recipe always receives rave reviews at our house.
This weekend for Mother’s Day we returned to what’s probably my mother’s favorite restaurant in our home town. We go there almost every year on this special day, and we inevitably get the same things, EVERY YEAR. Creatures of habit we are, and I’ve found when I don’t get my usual, I am disappointed.
I love the predictability of it and the laughter and fun time our family has together. My mother gets the lemon cod, my grandmother, the cod Florentine. Now that I think of it, this year my brother shocked the table and ordered MY favorite instead of his usual Reuben sandwich. So what is my traditional Mother’s Day selection?
This post might give you a hint.
I absolutely love Philly cheesesteak. Actually, I always have even before I started eating keto. However, now I order the Philly cheesesteak sandwich without a bun and a side salad instead of fries.
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If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.
History of the keto Philly cheesesteak casserole
So what started us out making this dish other than my love for the Philly cheesesteak? One day my daughter, as she often does, exclaimed over how much she loved steak. Also, “Daddy cooks it just right!”
Well, we had some strip steaks on hand so decided to cook them up for dinner. She was ecstatic until she was about halfway through her meal. “This is very chewy”, and “What are those small round steaks called?” and “Filet mignon, yes, that’s what I like.”
Thank you so much Butcherbox for introducing my child to really good meat, yet spoiling her for any other steak cuts.
We had several other strip steaks on hand, and so I decided to try my luck with the flavors of Philly cheesesteak. Let’s just say it was a huge hit and one of the most enjoyable meals of my life as a mother.
Husband: This is really good! I like it. You can make this again. (Repeats 5 minutes later)
Girl child: Ahhh, steak! *Sigh* *Smile* Ahhh, cheese! *Sigh* *Smile* Ahhh, creamy sauce! *Sigh* *Smile* Yay.
Boy child: Can I have a banana with my mango?
You can’t win them all! Since then, this recipe has been a winner in my household. I love the fact it’s easy to put together on a Sunday afternoon and then just bake off Monday for an easy dinner.
Why do you call it a casserole?
First of all, this dish is called a casserole because it’s baked in a casserole dish. It’s fabulously delicious and one of the few dishes both my husband and daughter rave over. (My son won’t eat beef so we won’t discuss that right now.) 😉
Instead of a more solid casserole you can cut squares out of, this keto Philly cheesesteak casserole is more of a spoon dipper. It comes out cheesy gooey on top with a creamy gravy that permeates the meat and vegetables. In fact, I almost think it’s better the second day because it gives all the flavors a chance mingle.
So, let’s get to it!
How to make the Keto Philly Cheesesteak Casserole
To begin, get out all the ingredients. Then start with the meat.
What kind of beef cut to use for Philly Cheesesteak?
Well, traditionally a good Philly cheesesteak is made with very thinly sliced ribeye steak. However, you can use strip steak, top sirloin, or even a skirt steak.
To prepare the raw steak, slice it into very thin strips. Yes, I mean as thin as possible, and that’s not always easy. Luckily, I discovered a little trick to help in the process.
Steak slicing tips
Have your butcher slice it thin. OR if the meat is frozen, I’ve found it’s easier to cut with a good sharp cerated knife. It should be just starting to melt but still fairly frozen and hard. Then, simply slice the raw steak in thin strips.
Next, melt a tablespoon of butter in a skillet and salt and pepper the meat. Brown the meat on all sides quickly on medium-high heat just to sear in the juices. Then remove it from the pan and set it aside.
Using the same skillet with the leftover fat and butter, cook the onions and peppers, stirring occasionally. Add another tablespoon of butter if there’s not enough left for the veggies. Now cook them for about five minutes or until the onions almost caramelize and the onions and peppers are soft and cooked through.
Philly Cheesesteak Sauce
In order to make the sauce that becomes sort of a gravy in the casserole, take out a blender. I love how simple this is. Put the cream cheese, bone broth, parsley, chives, onion powder, garlic powder, salt, and pepper into the blender. Then blend on high speed until the cream cheese is completely incorporated and there are no lumps. Voílà! Easy right?
If you’re not as excited about easy as I am or if you don’t have a blender and want a workout there’s another method. Be sure the cream cheese is room temperature or even on the warmer side. Whisk all the ingredients together in a large bowl. As a result of some hard whisking, you should come up with about the same mixture with no lumps.
Assemble the casserole
First, take out an 8″ x 8″ casserole dish and grease it with butter or coconut oil. Second, layer in the meat and then the veggies on top of it.
Third, evenly pour the sauce over the veggies and meat in the casserole dish. Now top it all off with 9 slices of provolone cheese.
Then bake it at 350 degrees Fahrenheit for 30 minutes. Take it out of the oven and let it sit another 15 minutes before serving.
Beef Dinner Recipes
What are your favorite beef dinner recipes? Do you prefer casseroles, meat with gravy, or grilled? I personally love it all and find it’s good to mix things up every now and then. Now, I’m really hoping my son pulls an about-face and starts to love meat as much as I do soon!
I hope you try out this keto Philly cheesesteak casserole recipe and it becomes as popular in your house as ours!
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Want another low carb family-friendly dinner option?
Keto Philly Cheesesteak Casserole
- 1 tbsp butter
- 2 lbs beef steak (sirloin or strip)
- 1/2 cup sliced green bell pepper
- 1/4 cup sliced onion
- 1/2 cup beef bone broth
- 8 oz cream cheese
- 1 tbsp dried parsley
- 1 tsp dried chives
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt (more or less to taste)
- 1/2 tsp pepper (more or less to taste)
- 9 slices provolone cheese
- 3 tbsp fresh chopped green onion
- Slice the raw steak in thin strips. Melt a tablespoon of butter in a skillet and salt and pepper the meat. Then brown the meat on all sides for about a minute on medium-high heat. Remove from pan.
- Using the same skillet, cook the onions and peppers, stirring occasionally for about five minutes or until the onions almost caramelize and the vegetables are soft and cooked through.
- Take an 8" x 8" casserole dish and grease it with butter or coconut oil. Layer the meat and then the veggies on top.
- Place the bone broth, cream cheese, parsley, chives, onion powder, garlic powder, salt, and pepper in a blender. Blend on high speed until the cream cheese is completely incorporated and there are no lumps.
- Pour the sauce over the veggies and meat in the casserole dish evenly. Top with 9 slices of provolone cheese.
- Bake at 350 degrees Fahrenheit for 30 minutes.
|Amount Per Serving|
|Total Fat 24 g|
|Saturated Fat 14 g|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 153 mg|
|Sodium 823 mg|
|Potassium 597 mg|
|Total Carbohydrate 3 g|
|Dietary Fiber 1 g|
|Sugars 2 g|
|Protein 45 g|